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Gingerbread & Eggnog Pancakes

Gingerbread pancakes with syrup and soft eggnog pancakes, perfect for a comforting winter breakfast.
Prep Time10 minutes
Cook Time15 minutes
Servings4
Calories: 310kcal

Ingredients

PANCAKE SYRUP FOR GINGERBREAD PANCAKES

  • 1/2 cup sugar
  • 3 tablespoons brown sugar
  • 1/4 cup molasses or substitute with additional brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon lemon juice
  • 1/2 cup water
  • 1/4 teaspoon vanilla extract
  • Optional: 1/4 cup melted butter to finish

Gingerbread Pancakes

  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons brown sugar
  • 2 tablespoons molasses
  • 1 egg
  • 4 tablespoons melted butter
  • 3/4 cup milk
  • 1/2 cup cold coffee
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon allspice
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon cloves

Eggnog Pancakes

  • 1 1/2 cups flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon nutmeg or to taste
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1 1/2 cups eggnog
  • 3 tablespoons butter or oil

Instructions

Gingerbread Pancakes Instructions

  • Whisk the flour, baking powder, baking soda, salt, brown sugar, cinnamon, ginger, allspice, nutmeg, and cloves.
  • In another bowl, whisk the egg, melted butter, milk, cold coffee, molasses, and vanilla.
  • Combine the wet and dry ingredients until just mixed.
  • Cook pancakes on a greased skillet over medium heat until bubbles form and edges set, then flip.

Gingerbread Syrup Instructions

  • Add sugar, brown sugar, molasses, salt, lemon juice, and water to a small saucepan.
  • Simmer until slightly thickened.
  • Remove from heat and stir in vanilla.
  • If you want a richer finish, whisk in melted butter.

Eggnog Pancakes Instructions

  • Whisk the flour, sugar, salt, baking powder, and nutmeg.
  • In another bowl, whisk the egg, eggnog, vanilla, and butter or oil.
  • Combine wet and dry ingredients until just mixed.
  • Cook pancakes on a heated, greased skillet until bubbles appear, then flip.

Notes

  • If you want a stronger eggnog flavor in the Eggnog Pancakes, you can increase the eggnog and simmer it down a little to concentrate the taste.
  • For the Gingerbread Pancake Syrup, feel free to replace some of the molasses with light brown sugar if you prefer a milder molasses flavor.